Final answer:
Wines fortified during fermentation usually have an alcohol content between 15% and 22% ABV, which is higher than the natural maximum of 12% ABV that occurs before the ethanol becomes toxic to the yeast.
Step-by-step explanation:
Wines fortified during the fermentation process typically have an alcohol content higher than normal wines. For regular wines, the alcohol by volume (ABV) can naturally reach up to 12% before the ethanol becomes toxic to the yeast responsible for fermentation. The fortification process involves adding a distilled spirit, usually grape brandy, to the wine, which increases the ethanol content and stops the fermentation, resulting in a higher alcohol content, typically between 15% and 22% ABV.
Understanding the fermentation process and the alcohol content in wine involves some basic chemistry, including the concept of percentages and molar calculations. For example, a 750-mL bottle of wine that is 12% ethanol by volume contains a specific amount of ethanol in moles based on its molar mass (46.06 g/mol) and density (0.789 g/mL).